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This punchy pineapple chipotle salsa blends caramelized pineapple with smoky chipotles and charred tomatillos for a taste sensation that transforms any Mexican meal. Broiling enhances the fruit's sweetness while adding deep smokiness you won't ever get using raw components.
I came up with this salsa during a last-minute taco party when I needed something impressive without running to the store. The completely empty dish at night's end told me everything I wanted to know - this would become one of my go-to recipes.
Ingredients
- Tomatillos: these zesty green gems create the tangy foundation that cuts through the pineapple's sweetness
- Garlic cloves: kept whole during roasting to soften their bite while building rich flavor
- Onion: white onion gives the best kick but don't worry if you've got yellow or red on hand
- Fresh pineapple: turns wonderfully brown under heat but canned works too if you drain and dry it first
- Chipotle peppers in adobo: the game-changing addition bringing both smoke and warmth you can adjust to taste
- Kosher salt: pulls all flavors together and makes everything pop
Step-by-Step Instructions
- Broil the Ingredients:
- Move your oven rack to the top and turn your broiler to high. Cover a baking sheet with foil to make cleanup a breeze. Lay out halved tomatillos face up garlic cloves onion pieces and pineapple in one layer. Broil for 10 minutes until they start to soften and blacken.
- Flip and Continue Broiling:
- Take the baking sheet out carefully and turn everything over. Put it back under the broiler for about 5 minutes. Keep a close eye since broilers can vary a lot in how hot they get. You want a nice dark color showing caramelization without burning.
- Blend with Restraint:
- Put all your charred goodies into your blender or food processor. Add chipotle peppers and pulse a few times until chunky. Don't overdo it a chunky salsa gives you better flavor and texture than a smooth one.
- Season to Taste:
- Add salt bit by bit tasting as you go. Keep in mind flavors get stronger as the salsa sits so start with less. Mix well and let it rest for at least 10 minutes before serving if you can wait.
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The chipotles are hands down my favorite thing about this recipe. Their smoky richness turns what might be just a fruity dip into something truly special. My husband who usually stays away from hot foods will happily eat this and even asks for extra on his tacos.
Make Ahead and Storage
This salsa gets even better overnight as all the flavors mix and develop. I often whip it up a day before having friends over to both cut down on prep time and boost the taste. Keep it in a sealed container in your fridge for up to a week. The natural acid from the tomatillos works as a preservative helping it stay fresh longer.
Heat Level Customization
Tweaking the spiciness in this salsa couldn't be easier. For a mild version that keeps the smokiness use just one chipotle and take out the seeds. For medium heat that most people find pleasantly warm use a whole pepper with seeds intact. And for folks who love things spicy throw in two or even three peppers. Just remember you can always add more heat but can't take it away so start small.
Serving Suggestions
Though this salsa works great with tortilla chips it can do so much more. Drizzle it over grilled fish or chicken for a quick flavor boost. Top your morning eggs or avocado toast for breakfast with attitude. Mix a spoonful into rice just before serving for a tasty side. My top choice is putting it on slow-cooked pork tacos where the sweet and spicy notes perfectly match the rich meat.
Ingredient Swaps
Don't let a missing item stop you from trying this flexible salsa. Green tomatoes can replace tomatillos bringing similar tangy notes. Mango works instead of pineapple offering its own kind of sweetness. No chipotles around? Try a roasted jalapeño plus a bit of smoked paprika. What matters most is keeping that balance between sweet tangy and smoky elements.
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Frequently Asked Questions
- → Can fresh pineapple be swapped for canned?
Sure, canned pineapple works fine. Just dry it thoroughly to avoid extra liquid.
- → How much heat does this salsa bring?
It's moderately spicy due to the chipotle. Add less or more to match your heat tolerance.
- → What can I use instead of tomatillos?
Tomatillos are the best fit, but green tomatoes can serve as a quick replacement if needed.
- → How do I keep this salsa fresh?
Pop it into a sealed container and refrigerate for up to a week. The flavors get even better with time.
- → Should the salsa be smooth or chunky?
Chunky is usually best for texture, but you can blend it smoother if that’s your style.